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GrainGenes Reference Report: JFC-51-4673

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Reference	JFC-51-4673
Title	Effect of pentosanase and oxidases on the characteristics of doughs and the glutenin macropolymer (GMP)
Journal	Journal of Agricultural and Food Chemistry
Year	2003
Volume	51
Pages	4673-4679
Author	Primo-Martin C Valera R Martinez-Anaya MA
Keyword	[ Hide all but 1 of 19 ] breadmaking quality cross-linking dough feruloylated arabinoxylans functional properties fungal laccase glucose oxidase glucoseoxidase glutenin macropolyrner laccase m(r) wheat proteins molecular weight oxidative gelation pentosanase pentosans protein quality rheological properties rheology

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